Try this Corn Bread recipe, or contribute your own.
Suggest a better description*To make sour milk, place 1 Tablespoon vinegar in measuring cup and fill to the 1 cup mark with milk.
Break egg into bowl; beat.
Stir in milk, sugar, cornmeal, Mix, and baking soda. Stir quickly and vigorously until just mixed. Pour batter into an 8 by 8 by 2-inch square pan, bottom rubbed with shortening.
Bake in a 425 F. oven 25 to 30 minutes
CORNMEAL MUFFINS:
Pour Corn Bread Batter into 12 greased muffin cups. Bake in a 425 F. oven about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 97 | ||
Calories from Fat: 11 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 47mg | 14 % | |
Sodium 85.8mg | 3 % | |
Potassium 21.9mg | 1 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 20.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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